Slow Cooker Sourdough Pumpkin and Sage Brown Butter Bread Pudding

Name: Slow Cooker Sourdough Pumpkin and Sage Brown Butter Bread Pudding
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound (454 g) sourdough bread, cut into ¾-inch cubes; 6 tablespoons (85 g) unsalted butter, cold, cut into 6 pieces; 12 leaves fresh sage leaves, whole; 5 whole large eggs, at room temperature; 1½ cups (368 g) pumpkin puree; 1 cup (240 ml) whole milk; ¾ cup (180 ml) heavy cream; 1½ teaspoons (7½ ml) vanilla extract; ½ cup (100 g) granulated sugar; 1 teaspoon (5 g) ground cinnamon; ¼ teaspoon (½ g) ground nutmeg; ¼ teaspoon (½ g) ground ginger; ½ teaspoon (3 g) kosher salt

From the MyKitchenBank Kitchen

A savory-sweet bread pudding made in the slow cooker, combining cubed sourdough bread with a custard of eggs, pumpkin puree, and brown butter infused with crispy sage. The result is a comforting, creamy dish with nutty brown butter notes and herbaceous sage throughout—perfect as a brunch main, vegetarian Thanksgiving side, or autumn dessert.

Prep: 20 min
Cook: —
Wait: 4 hr
Total: 4 hr 20 min
Makes: 1 bread pudding (8 servings)

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Steps

Before you start

Cut sourdough into ¾-inch cubes and leave them out for 2 hours to dry slightly so they absorb the custard without becoming mushy
Brown the butter and fry the sage leaves 1 hour ahead so the brown butter cools to room temperature before mixing with eggs
Line your slow cooker with parchment paper for easy cleanup (optional but recommended)

1
Brown butter with sage
- Place the 6 tablespoons (85 g) of cold butter in a small saucepan over medium heat.
- Once melted, continue cooking for 5–7 minutes, swirling occasionally.
- You'll hear it crackle and smell toasted hazelnuts when the milk solids brown.
- Add the 12 fresh sage leaves and cook for 30 seconds until crispy.
- Pour the brown butter and sage into a bowl and let cool to room temperature for at least 45 minutes.
- The sage leaves will be crispy and can be chopped or left whole.
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Ready when: Milk solids turn deep golden brown and smell toasty; sage is crispy and browned
Tip: Watch the butter closely so the solids don't burn. Once brown, remove immediately—carryover heat will darken it further in the bowl.
2
Whisk custard base
- In a large mixing bowl, whisk together the 5 large eggs (at room temperature) and 0.5 cup (100 g) granulated sugar until pale and fluffy, about 2 minutes.
- Add the cooled brown butter with the crispy sage leaves and whisk until fully combined.
- Pour in the 1.5 cups (368 g) pumpkin puree, 1 cup (240 ml) whole milk, and 0.75 cup (180 ml) heavy cream.
- Whisk until smooth, breaking up any pumpkin lumps.
- Add 1.5 teaspoons (7.5 ml) vanilla extract, 1 teaspoon (5 g) ground cinnamon, 0.25 teaspoon (0.5 g) ground nutmeg, 0.25 teaspoon (0.5 g) ground ginger, and 0.5 teaspoon (3 g) kosher salt.
- Whisk until the spices are evenly distributed and the custard is homogeneous.
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Ready when: Custard is smooth, pale orange, and spices are fully incorporated
Tip: If pumpkin puree is cold from the can, warm it slightly to room temperature so it mixes more easily and doesn't cool the custard.
3
Layer in slow cooker
- Add the 1 pound (454 g) sourdough cubes to the slow cooker in an even layer.
- Pour the pumpkin custard over the bread, then gently stir a few times to ensure every bread cube is coated.
- The bread should be mostly submerged or moistened on all sides.
- Let sit for 2–3 minutes so the bread begins to absorb the custard.
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Ready when: All bread cubes are moistened and coated with custard
Tip: Don't over-stir or you'll break up the bread. A gentle few stirs is enough to distribute the custard evenly.
4
Slow cook on low
- Cover the slow cooker and cook on LOW for 3.5–4 hours.
- The pudding will puff up slightly and jiggle just a little in the center when gently shaken, but the edges will set first.
- At 3.5 hours, insert a knife into the center; it should come out with just a tiny bit of wet custard clinging to it—the pudding will continue to set as it cools.
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Ready when: Edges are set and firm, center jiggles just slightly; a knife inserted in the middle comes out with a bit of custard clinging to it
Tip: Resist opening the lid often—each lift raises the internal temperature and adds 15–20 minutes to cooking time. Peek only once after 3 hours to check progress.
5
Cool before serving
- Turn off the slow cooker and let the pudding rest, uncovered, for 15 minutes.
- This allows carryover cooking to gently set the center without overcooking the edges.
- The pudding will continue to firm up as it cools.
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Ready when: Pudding is set, jiggles less, and is warm but no longer steaming heavily
Tip: The pudding will have a silky, custard-like crumb—it's not meant to be cake-like or completely rigid. Slight jiggle is normal and delicious.

Good to know

Tips

Sourdough's tang brightens the pumpkin spices—don't skip it for a more neutral bread, or you'll lose that essential flavor balance.
Brown butter is non-negotiable here; it adds a nutty, caramelized depth that makes the whole pudding special. Clarified or regular melted butter won't deliver the same result.
If your slow cooker runs hot, start checking at 3 hours. Every slow cooker varies; you're aiming for a set edge with a barely-jiggling center, not a rubber-like result.
This pudding is equally at home as a Thanksgiving side dish, autumn brunch centerpiece, or dessert served warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Make ahead

Assemble the slow cooker insert the night before: layer the bread cubes and pour the custard over them (cover and refrigerate). In the morning, place the insert in the slow cooker and cook on LOW for 4–4.5 hours (about 30 minutes longer since the custard starts cold). Do not brown the butter ahead; it must be fresh and at room temperature when mixed with eggs to avoid scrambling them.

Storage & reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 15–20 minutes until warm, covering with foil to prevent drying. Do not reheat in the microwave as it will toughen the texture. The pudding does not freeze well due to the custard base breaking down upon thawing.

Substitutions

sourdough bread → challah or brioche bread. Use the same weight and cut into the same size. The pudding will be richer and more cake-like, less tangy than with sourdough.
fresh sage leaves → 1 tablespoon (3 g) finely chopped fresh thyme or 2 teaspoons (2 g) fresh rosemary. Sage is traditional with pumpkin, but thyme or rosemary will give a different but delicious herbal note. Fry them the same way in brown butter.
pumpkin puree → butternut squash puree. Use the same amount. The flavor will be slightly sweeter and more delicate, but equally delicious in this pudding.
heavy cream → half-and-half or whole milk. The pudding will be slightly less rich and creamy, but still excellent. Use 0.75 cup (180 ml) of either.